Preheat oven to 450 degrees. Cut each potato in half. In a square 9x9-inch metal pan, toss potatoes with 1 Tbsp. of oil and 1/4 tsp. salt. Roast potatoes 25 mins. or till golden tender. Turn with spatula.
Meanwhile, in sauce pan, prepare macaroni as label directs, without using salt in water. Drain.
In nonstick 10-inch skillet, over med-high heat, in 1 Tbsp. oil, cook chicken, 1/4 tsp. salt and pepper. Stir occasionally until chicken is tender and loses pink color throughout.
From lemon, grate, peel and squeeze 2 Tbsp. juice. In large bowl with wire whisk, mix lemon peel, juice, sugar, 2 Tbsp. oil, 1 tsp. salt and 1/4 tsp. pepper. Add potatoes, macaroni, chicken, tomatoes, arugala, olives and cheese. Toss to coat well. Cover and refrigerate if not serving right away.
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